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Rack ’em up

RIBROASTWITH POTATOGRATIN

SERVES 6-8 PREPARATION: 30 MIN MARINATING: 1 HOUR RESTING: 30 MIN COOKING: 1½ HOURS

30ml (2T) olive oil
30ml (2T) chopped rosemary
10ml (2t) Dijon mustard, plus extra to serve
3 anchovy fillets, crushed with a mortar and pestle
1 rack of beef ribs, with at least 5 ribs
3 onions, thickly sliced

POTATO GRATIN

500ml (2c) cream
4 garlic cloves, crushed
5 large potatoes
salt and freshly ground black pepper
½ nutmeg

1 Combine the olive oil, rosemary, mustard and anchovies in a large dish. Coat the rib roast well with the marinade, cover and leave to marinate at room temperature for an hour.

2 Potato gratin Preheat the oven to 190°C. Whisk the cream and garlic in a large bowl and set aside. Peel and thinly slice the potatoes then toss through the cream mixture. Season with salt and pepper and arrange in a greased casserole dish in even layers.

Grate the nutmeg on top, cover with baking paper then foil and bake for 45 minutes to

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